More Great Recipes: Appetizer | Condiment, Sauce | Dip

Springtime Dip


User Avatar
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

6 cups of fresh parsley leaves
2 cups fresh mint leaves
6 canned anchovy fillets, drained
1 TBS sherry vinegar
1/4 tsp salt
Dash of ground nutmeg
Dash or two of ground red pepper
Dash of black pepper
1/2 cup part skim ricotta cheese
1/2 cup plain fat free yogurt
1/2 cup low fat sour cream
1 TBS minced fresh green onion
1 tsp unflavored gelatin
the juice from one lemon
Fresh parsley sprigs (optional)


Put the parsley and mint leaves into a food processor, pulse until combined. Add anchovies and next 5 ingredients. Process until well blended, scraping sides of bowl occasionally.


Add ricotta and process until smooth


Add yogurt, sour cream, onion and lemon juice, pulse just until blended.


In a small saucepan put 2 TBS water, sprinkle gelatin over the water and let stand for 1 minute. Cook gelatin over low heat, stirring until its completely dissolved. Remove from heat and cool until its not steaming.


Remove parsley mixture from the food processor, put into a nice serving bowl. Add gelatin, stirring well. Cover and chill.


When ready to serve, garnish with either parsley sprigs, eatable flowers or nothing. Serve with pita chips, flat bread or your favorite dipping item. lucas


Pairs Well With


Notes

This is a recipe from Cooking Light's 1999 Annual cookbook. I never have any left when I make it. I have added the juice of one Meyer's lemon to the original recipe because I wanted a little more zip and because I have a tree right outside my door with a lot of lemons on it. Enjoy

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11255 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51072 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

446 Downloads
FREE
Slutty Brownies
Slutty Brownies
Mixed Berry Tart
Mixed Berry Tart
Oreo Balls
Oreo Balls